This recipe combines two all-time favorite foods–cheese and bacon. I mean, I definitely couldn’t tell you which one is better. Since they are both equally wonderful, I thought, why not combine the two for one epic appetizer— and you get Jalapeño Bacon Wrapped Pizza Breadsticks with Bacon & Beer Queso. This appetizer is spicy, salty, and cheesy. It’s so satisfying in so many ways.
How To Make Jalapeno Bacon Wrapped Pizza Breadsticks…
Start with store-bought or homemade pizza dough. (I try to keep some pizza dough frozen for when we want to throw a pizza on the grill.) Cut the dough into 12 pieces and lightly season the dough with a combination of garlic powder and cumin. Wrap each piece with a half piece of jalapeño bacon. Bake the breadsticks on a parchment-lined baking sheet for 14-16 minutes.
How To Make Bacon & Beer Queso…
Making this Bacon & Beer Queso is so easy and the payoff is definitely worth it.
- Chop bacon and cook until crisp. Drain and reserve 1 tbsp. of the grease. Remove the bacon and set-aside for the garnish.
- Sauté the onion, jalapeño pepper, garlic, green chilies, and Rotel tomatoes.
- Add the beer and cook until most of the liquid is absorbed.
- Add the cheese and evaporated milk and cook until creamy and warmed through.
- Garnish with sliced jalapeños and bacon pieces.
I actually created this dish of deliciousness in conjunction with National Bacon Day special collaboration for #fortheloveofbaconcollab on Instagram. I definitely didn’t want to miss out on this collaboration. It is one of the best ones that I’ve participated in and I can’t wait to see all of the other bacon recipes. I’m sure that there are people out there who aren’t fans, but really, who doesn’t love bacon??
Jalapeño Bacon Wrapped Pizza Breadsticks with Bacon & Beer Queso
AuthorloulousucrePreheat the oven to 425℉.
Roll the pizza dough out into a large rectangle, about 8 inches x 12 inches. Slice the dough in half and then into 6 slices, making 12 strips, about 6 inches long each.
In a small bowl, combine the garlic powder and cumin. Lightly sprinkle the dough with about 1/2 of the mixture.
Place a strip of the bacon on each piece of dough and wrap the bacon around the dough, twisting to combine. Season with the other 1/2 of the garlic/cumin mixture.
Place the bacon-wrapped dough on a parchment-lined sheet, leaving at least 1" between each. Bake for 10 minutes, then flip each and bake another 6 minutes. (Watch the bacon closely to not burn). Place the breadsticks on a paper towel-lined plate to drain after cooking.
In a large skillet, brown the bacon until crispy. Remove and set aside, reserving 1 tbsp. of the bacon grease.
Next, sauté the onion and peppers until translucent and soft. Add the garlic and cook until done, being careful not to burn the garlic. Add the green chilies and Rotel tomatoes. Cook another 4-5 minutes. Add the beer and reduce the heat to low to simmer the mixture. Simmer for 10-12 minutes until most of the liquid is absorbed.
Add the cheese and evaporated milk and cook until the cheese is melted and the milk is incorporated.
Garnish with the bacon pieces and the sliced jalapeños.
Serve warm with the bacon-wrapped breadsticks and chips.
Ingredients
Directions
Preheat the oven to 425℉.
Roll the pizza dough out into a large rectangle, about 8 inches x 12 inches. Slice the dough in half and then into 6 slices, making 12 strips, about 6 inches long each.
In a small bowl, combine the garlic powder and cumin. Lightly sprinkle the dough with about 1/2 of the mixture.
Place a strip of the bacon on each piece of dough and wrap the bacon around the dough, twisting to combine. Season with the other 1/2 of the garlic/cumin mixture.
Place the bacon-wrapped dough on a parchment-lined sheet, leaving at least 1" between each. Bake for 10 minutes, then flip each and bake another 6 minutes. (Watch the bacon closely to not burn). Place the breadsticks on a paper towel-lined plate to drain after cooking.
In a large skillet, brown the bacon until crispy. Remove and set aside, reserving 1 tbsp. of the bacon grease.
Next, sauté the onion and peppers until translucent and soft. Add the garlic and cook until done, being careful not to burn the garlic. Add the green chilies and Rotel tomatoes. Cook another 4-5 minutes. Add the beer and reduce the heat to low to simmer the mixture. Simmer for 10-12 minutes until most of the liquid is absorbed.
Add the cheese and evaporated milk and cook until the cheese is melted and the milk is incorporated.
Garnish with the bacon pieces and the sliced jalapeños.
Serve warm with the bacon-wrapped breadsticks and chips.
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